Last week I posted about DIY Fire Starters and our “s’mores by the fire” night! Mmmm….I had forgotten how much I like s’mores! It’s been a few years since we’ve had them because I’ve always felt it wouldn’t be fair to my son Kell who has to eat a gluten-free diet. Darn graham crackers! It’s really hard to have a s’more without them! Well, since I was bound and determined to make some s’mores for my Fire Starters post…I decided it was time to figure out a gluten-free alternative so we could all enjoy this family tradition once again.
2 ¼cupsPamela’s Gluten Free Baking Mix
½cuppacked brown sugar
1teaspoongluten-free baking powder
½teaspoonxanthan gum I actually purchased some of this for this recipe and forgot to add it! The crackers still turned out fine!
7tablespoonsbutter or margarine cut into pieces
3tablespoonshoney or agave
Combine the dry ingredients and mix until well combined.
Cut the cold butter into small pieces. Using your fingertips, work butter into dry ingredients. The mixture should have a coarse, sandy texture. (You could pull out the food processor for this step, but I thought this was easier than doing that!)
Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
Gather dough into a soft ball. Cover in plastic wrap and refrigerate for 15 to 30 minutes.
Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper. (I was out of parchment paper, so I used foil.)
Cut the ball of dough in half. Return one half to the refrigerator. Cut the edges off a gallon sized ziploc bag. Roll the piece of dough between the two sheets to about 1/4-inch thickness. Remove the top sheet of plastic and flip the remaining piece of dough over, rolled side down, onto the cookie sheet.
With a pizza cutter, cut into 2 x 3-inch pieces and prick lightly all over with a fork. Sprinkle cinnamon sugar over the top (optional…but yummy!) (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.)
Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
Repeat with the second half of the dough ball.
GLUTEN FREE GRAHAM CRACKERS
Amount Per Serving
Calories 2291Calories from Fat 738
% Daily Value*
Total Fat 82g126%
Saturated Fat 16g80%
Total Carbohydrates 372g124%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.